

Twenty Lessons 
Poultry 



,^CT- PATTERSON 

AMERICAN POULTRY ASS'N. 





Class f) I ^d 



Book 



1^ 



/ 



Copyright N" 



COPYRIGHT DEPOSIT. 




K 



A FLOCK OF PEKIN DUCKS. FOWLS ON THE RANGE. POULTRY 
STUDENTS HOLDING AN EXHIBITION ON THE STREET. 



TWENTY LESSONS 



ON 



POULTRY KEEPING 

AN ELEMENTARY TREATISE 
PREPARED UNDER THE DIRECTION OF 
THE AMERICAN POULTRY ASSOCIATION 



BY 

C. T. PATTERSON 

PATHOLOGIST AND PROFESSOR IN CHARGE OP THE EXPERIMENTAL AND EXTEN8IO^ 
DEPARTMENT OF THE MISSOURI STATE POULTRY EXPERIMENTAL STATION 



AND EDITED BY 

FRANK E. HERING 



WITH FULL-PAGE FRONTISPIECE 
AND 55 ILLUSTRATIONS IN TEXT 




PHILADELPHIA AND LONDON 
J. B. LIPPINCOTT COMPANY 



k'' i 



a,fA^^ 



COPYRIGHT, I916, DY 
AMERICAN POULTRY ASSOCIATION 



PRINTED BY J. &.■ 'UPPINCOTT COMPANY 

AT THE WASniNQTON SQnARE PRESS 

PHILADELPHIA, U. 8. A. 




MAR -2 1916 

©CI.A42098i 






^ FOREWORD 

^ The poultry business, once regarded as of small conse- 
\- quence, has come to be recognized as one of our important 
J food-snpplying industries. Both the flesh and eggs of poul- 
try have become standard articles of diet. Eggs have been 
found to be a good substitute for meat ; jDeople of all nations 
eat more of them than of any other kind of food. Conse- 
quently, there is a large and steady demand for poultry 
products. 

Indeed, no other faiin products, save, perhaj3s, those 
of the dairy, give as great a return as poultry for the time 
and money invested. Even when no especial emphasis is 
laid upon the raising of fowls, they prove profitable to their 
owners. On the average farm, the outlay for food for poul- 
try is very small. They can be fed, in part, with the waste 
from the table. They can supplement tliis food with scraps 
and scattered grain, and wdtli insects picked up about the 
farm and barnyard. It is a matter of economy for a 
farmer to keep at least as many chickens as can find a li\ang 
for themselves ; for they do more than supply eggs and 
meat for family use. As a rule, the eggs and fowls sold 



iv FOREWORD 

go ii long way toward l^iiying groceries, or toward i)aying 
some of tlic other regular expenses of tlie farm home. 

The people of to-day are demanding vocational courses 
in the pnhlic schools. In response to their demand, a study 
of practical agriculture has been made a part of the school 
work in many kStates. A very important subdivision of this 
study is poultry raising. As a type study tlie subject of 
poultry raising will be found to appeal to both boys and 
girls, large and small, rich and poor, in town and in coun- 
try. j\roreover, it deserves a place in the school curriculum 
because of the increasing importance of the poultry indus- 
tries. The raising of fowls should prove a j)rofitable voca- 
tion for any enterprising young man or woman, as well 
as a pleasant, remunerative " side line " for the farmer or 
the suburbanite. 

The American Poultry Association is anxious that tlie 
boys and girls of America be given some correct and definite 
knowledge concerning poultry raising before tliey start on 
their life's work. Because so many children leave school 
al)0ut the time they complete their elementary course, this 
book has been prepared especially for the use of the seventh 
and eighth grades. It is intended to be studied in connec- 
tion with the subject of practical agriculture. 

We hope this little volume will meet the demands of 



FOREWORD V 

both teacher and pupils — that the teacher will find it of as- 
sistance in leading the children, and that the children them- 
selves will find it an aid toward making the study of 
poultry both pleasant and profitable. To this end, we dedi- 
cate the book to the teachers and pupils of America. 
Respectfully yours, 
The American Poultry Association, 
E. B. Thompson, President, 
S. T. Campbell, Secretary, 
C. T. Patterson, Author, 
Frank E. Herino^ Editor. 

November, 1915. 



CONTENTS 



LESSON PAGE 

I. Origin and History of Fowls 1 

II. Nomenclature Diagram of Fowl 5 

III. Characteristics of Fowls 6 

IV. Breeds and Varieties 13 

V. Breeds and Varieties (Continued) 15 

VI. Breeds and Varieties (Continued) 26 

VII. Turkeys, Ducks and Geese 28 

VIII. Judging 33 

IX. Housing 38 

X. Equipment 43 

XI. Yarding and Fencing 48 

XII. Feeds and Feeding 52 

XIII. Feeding the Baby Chicks 57 

XIV. Mating 60 

XV. Incubation 63 

XVI. Brooding 68 

XVII. Enemies 71 

XVIII. Diseases 75 

XIX. Care and Management 79 

XX. Review 83 

Appendix: 

Glossary of Technical Terms 85 

Clubs and Contests 89 

The School Fair 92 



ILLUSTRATIONS 



FIG. PAGE 

A Flockof Pekin Ducks. Fowls on the Range. Poultry Students 
Holding an Exhibition on the Street Frontispiece 

1. Nomenclature Diagram of Male 4 

2. Shanks and Feet " 

3. Different Kinds of Comb 8 

4. Sections of a Feather 9 

5. Laced Feather 9 

6. Spangled Feather 9 

7. Penciling, Crescentic Form 9 

8. Penciling, Parallel Form 10 

9. Barred Feather 10 

10. Striped Neck (Hackle) Feather, Male 11 

11. Black Langshans 16 

12. Single Comb Black Minorcas 16 

13. Buff Cochins ' 17 

14. Single Comb Buff Leghorns 17 

15. Buff Plymouth Rocks 18 

16. Single Comb Buff Orpingtons IS 

17. White Plymouth Rocks. 19 

18. Single Comb White Orpingtons 19 

19. Single Comb White Leghorns 20 

20. White Wyandottes 20 

21. Light Brahmas 21 

22. Dark Brahmas 21 

23. Barred Plymouth Rocks 22 

24. Silver Wyandottes 22 

25. Single Comb Rhode Island Reds 23 

26. Corni.sh ■. 23 

27. Partridge Cochins 24 

28. Single Comb Brown Leghorns 24 

29. Houdans 25 

30. Silver Spangled Hamburgs 25 

31. Children Describing Breeds and Varieties 26 

The Jungle Fowl 27 

ix 



X ILLUSTRATIONS 

32. Bronze Turkey 28 

33. Pekin Ducks 29 

34. Runner Ducks 30 

35. Toulouse Geese 31 

36. A Buikling Which Insures Good Circulation of Air 38 

37. Location of the House 39 

38. Colony House 40 

39. Section of House Showing Roosts, Drojiping Board and Nests 43 

40. Indoor Feed Hopper 44 

41. Outdoor Feed Hopper 45 

42. Broody Coop 46 

43. A Good Poultry Yard Fence 49 

44. Two Poultry Yards 50 

45. Internal Organs of Hen 53 

46. Digestive Organs of Baby Chick 57 

47. Hatching Box 63 

48. Twenty-four-Hour Old Chick 64 

49. Brood of Incubator Clucks 66 

50. Brooding Coop 69 

51. Pupils Naming Broods and Varieties 90 

52. Children Building Exliibition Coops 90 

53. Pupils After a Contest, with Their Winnings 91 

54. Pupils with Cliiekens 91 



TWENTY LESSONS ON 
POULTRY KEEPING 

LESSON I 
The ORiGiisr and Histoky of Fowls 

Many Iiundreds of years ago, before dawn of civili- 
zation, man lived by bunting and fisbing. Wben be bad 
caugbt and killed all tbe game in any one place, it became 
necessary for bim to move to anotber region, wbere be could 
find a fresb food supply. But finally be became tired of 
tbis wandering life and decided to settle down and live in 
one place wbicb be could call bome. Tben, in order to be 
sure of baving enougli to eat, be was forced to tame some 
animals and to cultivate some plants for food. 

It is tbougbt tbat tbe fowl was one of tbe first animals 
to be domesticated, or tamed. Perbaps tbat was because a 
fowl, once caugbt and its wing featbers clipped, could not 
get away as easily as otber animals. Wbatever tbe reason, 
it is certain tbat many Imndreds of years ago wild Aseel and 
Jungle fowls were captured and tamed by tbe tribes of 
India. 

Open your geogTapbies and find India. Many cen- 
turies ago, men wandered from tbat country across tbe 
Himalaya Mountains into Cbina. Witb tbem, tbey took 
some tauied Aseel fowls. Tbese fowls were large, angular 



J' 

2 TWENTY LESSONS ON POULTRY KEEPING 

birds, very clumsy and not at all attractive in appearance. 
For many centuries they were bred in China. To-day their 
_<l^^mlants, iimono' which are the lariie fowls known as the 
l)i'ahma, C^ochin and Lana;shan, are scattered all over the 
world. 

Kow all the ])Oultry that have their origin i-n any one 
region are said to belong to a cei'tain class, which usually 
bears the name of that region. Accordingly, we say that the 
Brahma, Cochin, Langshan and other ty])cs develo])ed in 
Asia belong to the Asiatic class. 

But not all of the men who left India for other parts of 
the world went into ('hiiia. Some wandered to the north- 
east, and settled-in the countries around the ^Mediterranean 
Sea. With them they took some Jungle fowls — small, ac- 
tive, nervous birds, which, after many hundreds of years, 
develo2Ded into the class of fowls avo know as the Mediter- 
imnean class. These fowls are noted for hiying great num- 
bers of large, white eggs. Among them are the Leghorn, 
Alinorca and Spanish fowls. 

Thus there came into being the two principal classes of 
chickens — the large Asiatic type, best titted for meat pro- 
ducing, and the small, active, Ifediterranean type, espe- 
cially adapted for egg producing. 

When men first crossed the Atlantic Ocean and settled 
in America, they brought with them both Asiatic and Medi- 
terranean fowls. In order to insure a supply of both meat 



ORIGIN AND HISTORY OF FOWLS 3 

and eggs, it was necessary to keep both classes of birds — 
which meant, as may readily be seen, a gi-eat deal of trouble 
and inconvenience. 

In order to do away with some of this unnecessary 
trouble, there was developed in America a new class of fowls 
called dual purpose fowls, because they combined the quali- 
ties of the two original classes, producing both eggs and 
meat. This new type of birds was developed by crossing 
and recrossing Mediterranean and Asiatic breeds. Some 
of the j^rincipal breeds thus produced are the Plymouth 
Hocks, the Wyandottes, and the Ehode Island Reds. These, 
with some others, form the American class of fowls. 

It is not necessary now to go into the origin of our 
domesticated turkeys, ducks, and geese. Their line of 
descent, like that of the chicken, can be traced back directly 
to wild fowls of more or less remote times. 
QUESTIONS 

1. When were poultry first tamed? 

2. Why were fowls tamed? 

3. How were fowls tamed? 

4. Where were the large, meat fowls originated? 

5. Where were the small, egg fowls originated? 
(_). Explain the meaning of " class." 

7, Explain the meaning oi the term " dual purpose fowls." 

8. Where and how were the dual purpose fowls developed? 
0. Name the classes we have studied. 

U>. Name some breeds of fowls included in each class. 



TWENTY LESSONS ON POULTRY KEEPING 




] 



^ 



FiQ. 1. — Nomenclature diagram of male. 1, head; 2, beak; 3, nostril; 4, comb; 
5, face; 6, eye; 7, wattle; 8, ear; 9, ear-lobe; 10, hackle; II, front of hackle; 
12, breast; 13, cape; 14, shoulders; 15, wing-bow; 10, wing-front; 17. wing-coverts, 
wing-bar; IS, secondaries, wing-bay; 19, primaries; flights; 20, primary coverts; 
21, back; 22, saddle; 23, saddle feathers; 24, sickles; 25, smaller sickles; 20, tail 
coverts; 27-27, main tail feathers: 28, body feathers; 29, fluff; 30, thighs; 31-31, 
bocks: 32-32, shanks; 33-33, spurs; 34-34; feet; 35-35-35, toes; 30-36, toe nails. 



LESSON II 

Nomenclature Diagram of Fowl 

The illustration opposite gives the various sections of a 
fowl, with their names. It is essential that this diagram be 
carefully studied, and the names of the parts learned. 

Draw an outline of a fowl on the blackboard. 

Number and name the sections from memory. 



1... 






2.. 








3... 




4. . .. 






5.. 








6.... 




7 






8 








9.... 
12. ... 




10.. .. 


11.. 










13... 






14.. 








15. ... 




16. .. . 






17.. 








18.... 




19.. .. 






20.. 








21 ... . 




22... 






23.. 








24.. .. 




25.... 






26.. 








27 ... . 




28 ... . 






29.. 








30... 




31.... 






32.. 








33 ... . 




34.... 






35.. 








36... 




Handle 




at 


HOME WORK 
home, locating each 


section. 


5 



LESSOX III 

ClIAKAC'TERISTICS OF FoWLS 

We have learned that the fowls which had their origin 
in a certain region are said to belong to a class which is 
usnally named after that region. All of the fowls of one 
class, however, are not necessarily alike. Those which re- 
semble one another in certain characteristics, such as size 
and shape, are said to belong to some particular breed. For 
instance, the Brahma and Cochin chickens both belong to the 
Asiatic class, but a difference in size and shape shows that 
they are of separate breeds. 

A connnon means of distinguishing breeds is found in the 
appearance of shanks and feet. S(^nie of these types are 
shown in Fig. 2. The most common breeds are those hav- 
ing four toes and smooth shanks. Some breeds, however, 
have feathers on shanks and toes, and there are a few five- 
toed breeds. 

Fowls may be of the same size and sliape, l)ut may differ 
or vary in color, shape of comb, etc. It is from such dif- 
ferences that we get the various varieties of chickens. 

In Fig. o are shown different types of conihs. Be sure 
to learn the names of each kind as well as the names of the 
different parts of each comb. 

While some of the varieties of poultry, such as the single 
and rose comb varieties of the Leghorn breed, are formed 

6 



CHARACTERISTICS OF FOWLS 



by a variation of the comb, a far greater number are formed 
by variations in color. Accordingly, before studying the 




FiQ. 2. — Shanks and feet; A, fouf toes and smooth shanks; B, five toes and smooth 
shanks; C, feathers on shanks and toes. 

different breeds, we should gain some idea of the colors and 
color combinations which are the distinguishing marks of 
the varieties. 



TWENTY LESSONS ON POULTRY KEEPING 




A type of Single Comb 
(ideal). 1, base; 2, points; 
3, blade. For other types see 
Plymouth Rocks, Rlinorcas, 
Javas, etc. 




Pea Comb, profile (ideal). 





A t.vpe of Rose Comb 
(ideal). 1, base; 2, rounded 
points; 3, spike. See Dia- 
pram of Fowl (Fig. 1.) for ideal 
Wyandotte comb. 




Pea Comb, quartering view 
(ideal). 




Sultan Head, male (ideal). 1, V-shaped 
comb; 2, crest; 3, muffs; 4, beard. 



Strawberry Comb (ideal). 
Fio. 3. — DifTerent kinds of combs 



CHARACTERISTICS OF FOWLS 



9 



Fig. 4 shows the parts of a feather and gives their names. 
In case a chicken is of a solid color, that fact is indicated 
in the name so it is not necessary to discuss the solid-col- 



QU/LL Of? J • '"LUFF ^^, WEB^^^ 



SHAFT 



■NDERCOLOR . SURFACE 




Fig. 4. — Sections of a feather. 

ored varieties here. Where the feathers are marked, how- 
ever, the naming of the varieties is mnch more difRcult. 
A feather with a black edginir on the outer edire of the 



Fig. 5. 



Fig. 6. 



Fig. 7. 






Fig. 5. — Laced feather. Fig. 6. — -Spangled feather. Fig. 



-Penciling, crescentic 
form (ideal). 



web, is called a laced feather (Fig. 5). The color of the 
centre of the feather determines the color of the bird. If 
the centre is white, the color is said to be silver ; if it is bay, 



10 



TWENTY LESSONS ON POULTRY KEEPING 



the color is called golden. Good examples of such naming 
of varieties are the Silver and Golden Wyandottes. 

A feather, tip of which is black, is called spangled 
feather (Fig. 0). Accordingly, a white feather with a 
black point is said to be silver spangled ; while a bay feather 
with a black point is called golden spangled. 

Sometimes feathers are said to be penciled with dark 
lines. These lines may either follow the outline of the 

Vu:. s. Fig. 0. 





FH.. S. — rrlicilill' 

funu, (.iduulj. 



I'l.i. '.1— Barred frathcr (ideal) 



feather as in Fig. 7, or may run straight across the feather, 
as in Fig. 8. The latter kind of penciling is shown clearly 
in the C^ampine varieties, while the outline, or crescentic, 
kind is shown in the Dark Brahma, and in all partridge 
varieties. 

As is the case with the laced feather, the background of 
a penciled feather gives the color. If the lines are against a 
white ground, the color is called silver; if against a bay 



CHARACTERISTICS OF FOWLS 



11 



ground, golden 



In case there is a black line aronnd a 
white feather, as in Fig. 7, the color is called silver penciled. 
The Dark Brahma, although called '' dark," is a good ex- 
ample of a silver-penciled fowl. When there is a black 
border around a bay feather, the color is said to be par- 




FiG. 10. — Striped neck (hackle) feather, male (ideal). 

tridge. The Partridge Cochin is typical of this type of col- 
oring. If a fowl is marked with black-and-white bars, 
running parallel across the feathers, we say that it is barred 
(Fig. 9). The Barred Plymouth Rock is, perhaps, the 
best known illustration of a l)arred chicken. 



12 TWENTY LESSONS ON POULTRY KEEPING 

As shown in Fig. 10, the neck feathers of many male 

birds have a peculiar marking, different in coloi' fi-oni the 

l)ody feathers. 

REVIEW 

1. (iive origin and history of ttic large, nu-at tyi)o of fowls. 

2. Give origin and history of the small, egg tyi)e of fowls. 

3. Give origin and history of the dual-purpose type. 

4. Explain the meaning of " class." 

5. What was the origin of domestic turkeys, ducks and geese? 

QUESTIONS 

1. Explain what is meant hy "" l)reed."" 

2. Describe the dill'erent types of fowls" feet. 

3. What is meant by "variety?" 

4. Name and describe five dift'erent kinds of combs. 

5. Which do you tliink is the most connnon ? 
G. Name the parts of a feather. 

7. Describe two difTerent kinds of penciling. 

8. Describe a barred feather. 
D. Describe a striped feather. 

10. What is the difference between a laced and si)angh'd feather? 

HOME WORK 
Collect as many differently marked feathers as possible. Locate the 
j)arts of each. Fasten the l)est specimen of each marking on a 
card for future reference. 



LESSON IV 

Breeds a:sd Varieties 

We have learned that ehiss indicates the region in which 
any type of fowls originated ; that breed is determined by 
size and shape ; that the word "■ variety " is used to desig- 
nate differences in color or comb. There is one other term 
used in classifying fowls. This term is strain^ which has 
practically the same meaning as " family." For instance, 
if John Smith should grow White Wyandottes for a num- 
ber of years, we would classify his fowls as American Class, 
Wyandotte Breed, White Variety, and Smith Strain. 

Learn the following chart of characteristics so that you 
can write it from memory : 

Name Size Colors Combs Shanks 

Barred Plymouth Rock. .. Medium Black and White Single Smooth yellow 

White Plymouth Rock ... Medium White Single Smooth yellow 

Buff Plymouth Rock Medium Buff Single Smooth yellow 

White Wyandotte Medium White Rose Smooth yellow 

Silver Wyandotte Medium Black and White Rose Smooth yellow 

Buff Orpington Large Buff Single Smooth white 

White Orpington Large White Single Smooth white 

Buff Cochin Large Buff Single Feathered — yellow 

Partridge Cochin Large Red and Black Single Feathered — yellow 

Light Brahma Large Black and White Pea Feathered — yellow 

Dark Brahma Large Black and White Pea Feathered — yellow 

Black Langshan Large Black Single Feathered — bluish 

black 

B.C. Black Minorca Medium Black Single Smooth and dark 

S.C.White Leghorn Small White Single Smooth yellow 

S. C. Brown Leghorn . . . .Small Red and Black Single Smooth yellow 

S. C. Buff Leghorn Small Buff Single Smooth yellow 

S. C. Rhode Island Red. . .Medium Red and Black Single Smooth yellow 

Cornish Medium Red and Black Pea Smooth yellow 

Houdan Medium Black and White V-Shape Dark crest and five 

toes 

Silver Spangled Hamburg. Small Black and White Rose Smooth 
Leghorns, Minorcas and R. I. Reds are also bred with Rose Combs 

13 



14 TWENTY LESSONS ON POULTRY KEEPING 

REVIEW 

1. Describe the differences in fowls' feet. 

2. Describe the differences in fowls" combs. 

3. Name the parts of a feather. 

4. Describe tlie different feather markings. 

5. What is the difference in feather markings of the silver and 

partridge varieties? 

QUESTIONS 

1. Name the white varieties and give tlieir characteristics. 

2. Name the l)nff varieties and givt' tlieir characteristics. 

3. Name tlie black varieties and give tlieir characteristics. 

4. Name the varieties which have yellow shanks. 

5. Name the varieties which have feathered shanks. 

G. Compare the White Leghorns and White Plymouth Rocks. 

7. Compare the ButT Leghorns and Buff Orpingtons. 

8. Compare the Cornish fowls and the Partridge Cochin. 

9. Compare the Iloiidan and the Silver Sj)angle(l Iliimburg. 

1(1. Name the black-and-wliite fowls nicntioned in tlii' preceding 
chart. 

HOME WORK 

See if you can find a fowl which has feathered shanks, but whicli 
should liave smooth ones. 



LESSOX V 

Breeds and Varieties (Continued) 

Study carefully the characteristics of each variety of 
chickens pictured in figures 11 to 30. 

REVIEW 

1. Xanie tlie solid-colored fowls we have studied. 

2. Name the black-and-white fowls. 

3. Name the black-and-red fowls. 

4. Name the fowls having feathered shanks. 

5. Describe the different combs we have studied. 

QUESTIONS 

1. Tell the characteristics of each fowl represented in Lesson V. 

2. A fowl is medium in size, white-and-black in color, and has a 

rose comb, and smooth yellow shanks. Give class, breed, and 
variety. 

3. A fowl is small and wliite, and has a single comb and smooth, 

yellow shanks. Classify. 

4. A fowl is large, black, has a single comb and feathered shanks. 

Classify. 

5. A fowl is large, black-and-white, has a pea comb and feathered 

shanks. Classify. 
G. A fowl is large, black-and-red, with a single comb, and feathered 
shanks. Classify. 

7. Let each pupil describe a fowl, and let the rest of the class 

name it. 

8. What colors are characteristic of tlie fowls we have studied? 

9. Name the fowls having smooth shanks. 
10. Name the fowls having feathered shanks. 

HOME WORK 
Tell the characteristics of all the pure varieties that you see on the 
road to and from school. 

15 



16 TWENTY LESSONS ON POULTRY KEEPING 




Fig. 11 — Black Langshaus. 




Fig. 12. — Single Cunib Black Minorcas. 



BREEDS AND VARIETIES 



17 




Fia. 13.— Buff Cochins. 




Fig, 14, — Single Comb Buff Leghorns. 



18 TWENTY LESSONS ON POULTRY fZEEPLNG 




Fig, 15. — Ruff Plymouth Rocka. 




Fig. 16. — Single Comb Buff Orpingtons. 



BREEDS AND VARIETIES 



19 




Fig. 17.— White Plymouth Rooks 




Fig. 18. — Single Comb White Orpingtons. 



20 TWENTY LESSONS ON POULTRY KEEPING 




Fia. 19. — Single Comb White Leghorns. 




Fig. 20. — White Wvandottes. 



BREEDS AND VARIETIES 



21 




Fig. 21. — Light Brahmas. 




Fig. 22. — Dark Brahmas. 



22 TWENTY LESSONS ON POULTRY KEEPING 




Fig. 23.— Barred rivmouth Rocks. 




i'lG. 21. — t^Uvcr Wyaudottea 



BREEDS AND VARIETIES 



23 




Fig. 25. — Single Comb Rhode Island Reds. 




Fig. 26. — Cornish. 



24 TWENTY LESSONS ON POULTRY KEEPING 





Fig. 27. — Partridfie Cochins. 




Fig. 2S. — -Single Comb Brown Leghorns. 



BREEDS AND VARIETIES 



25 




Fig. 29.— Houdans. 




FiQ. 30. — Silver Spangled Hamburgs. 



LESSON VI 

Breeds and Varieties (Continued) 
Let each pupil bring to school a good specimen of the 
variety of fowl grown at home (Fig. 31). Number the 
fowls and, if coops are not handy, tie each one's feet together 




Fig. 31. — Children describing breeds and varieties. 

and place the fowls on the floor, with numbers on the wall 
above them. Let each pupil make a blank card and fill it in 
with the names and characteristics of the fowls exhibited, to 
correspond with the chart on Page 13. The children should 
26 



BREEDS AND VARIETIES 



27 



note carefully wlietlier or not all the characteristics of the 
fowls are as they should be. 

THE JUNGLE FOWL (gALLUS BANKIVA) 

Historical data regarding the origin of our domestic 
fowls is not available to any great extent, but there are 
many points of similarity in the habits, color and form of 
the Wild Jungle Fowl that point to its being the probable 
ancestor of our domestic poultry. Many scientists working 
independently of each other have come to this same con- 
clusion. The Jungle Fowl [Gallus Bankiva) agrees very 
closely in shape and color with the Black Breasted Red 
Game Bantams, "with the exception of being somewhat 
larger in size. This wild fowl will very readily cross mth 
many of our domestic fowls. 




LESSON VII 

Turkeys^ Ducks and Geese 

The turkey is an American fowl (I ig. 32). When this 
country was first discovered, whole flocks of the large stately 
birds were found wild in the woods. They wandered about 





Fio. 32. — Bronze turkey. 

catching insects and picking up seeds and berries for food. 
At night they perched in the trees. Although at the present 
day there are comparatively few wild turkeys left in this 
country, those that have been domesticated retain many of 
the characteristics of their wild ancestors. They do much 
better if allowed to wander through fields and pastures, 
28 



BREEDS AND VARIETIES 



29 



foraging for their food, than if they are i)enned within the 
limited space of a poultry yard. 

The domestic turkey is larger than the wild one. The 
following table shows the Standard varieties and weights : 



2-year old 


l-vear olil 


Less than 1- 


l-vear old 


Less than 1-year 


mlae 


lua 


le 


year old male 


female 


old female 


36 lb. 


33 


lb. 


25 lb. 


20 lb. 


IG lb. 


30 lb. 


25 


lb. 


20 lb. 


18 lb. 


12 lb. 


28 lb. 






20 Ih. 


18 lb. 


14 lb. 


27 lb. 






18 lb. 


18 lb. 


12 lb. 


27 lb. 






18 lb. 


IS Jb. 


12 lb. 


27 lb. 






18 11). 


IS 11). 


12 lb. 


30 lb. 






22 lb. 


18 lb. 


14 lb. 



Narraganset 
White Holland 
Black Holland 
Buff Holland 
Slate Holland 
Bourbon Holland. 30 lb 

Ducks are wat^r fowls directly descended from the wild 
ducks which are found everywhere throughout the Northern 




Fig. 33.— Peiiin ducks. 



Hemisphere, nesting in the Xorth and migrating to the 
South for the winter. Like all true water fowls thev have 



30 TWENTY LESSOxNS ON POULTRY KEEPING 

webbed feet, adapted to swimming. Their month parts are 
much larger than the month parts of chickens, and are called 
bills instead of beaks. There is a little strainer arranged 
on either side of the month, so that water can be taken in at 
the front of the bill, and passed out through the strainers, 




Fig. 34. — Runner ducks. 



leaving in the mouth any particles of food that may have 
been present in the water. The females of these fowl are 
called ducks, and tlie males drakes. 

Ducks are grown for their meat, eggs, and feathers. The 
Pekin (Fig. 33) and Runner ducks (Fig. 34) present the 
two extremes in types, the Pekin being the meat and feather 
type, while the Runner is the egg type. 



BREEDS AND VARIETIES 



31 



It is not necessary for domesticated ducks to have water 
to swim in. However, since they require much water to 
drink, they do best where they can have access to fresh, 
running water all the time. 




Fig. 35. — Toulouse geese. 



The following table shows the Standard varieties and 
weights of ducks : 

Adult Young Adult Young 

Breed Variety drake drake duck duck 

Pekin White 9 lbs. 8 lbs. 8 lbs. 7 lbs. 

Aylesbury White 9 lbs. 8 lbs. 8 lbs. 7 lbs. 

Rouen Colored 9 lbs. 8 lbs. 8 lbs. 7 lbs. 

Cayuga Black 8 lbs. 7 lbs. 7 lbs. 6 lbs. 

Crested White 7 lbs. 6 lbs. 6 lbs. 5 lbs. 

Muscovy Colored 10 lbs. 8 lbs. 7 lbs. 6 lbs. 

Swedish Blue 8 lbs. 6^ lbs. 7 Ib.s. 5^ lbs. 

Runner Fawn and white 4i lbs. 4 lbs. 

Call Gray » 

Call White >• Appreciated for their smallness 

East India Black ) 



32 



TWENTY LESSONS ON POULTRY IvEEPING 



Geese are water fowls with bills and webbed feet very 
much like those of ducks. Thev are grown more for their 
flesh and feathers than for their eggs, and they do best 
where they have good grass pasture and plenty of fresh 
water. The male is called a gander, and the female a 
goose (Fig. 35). 

The table which follows gives the Standard breeds, vari- 
ties and weiiihts: 



Breeds Varieties 

Toulouse Gray 

Embden White 

African Gray 

Chinese Brown 

Chinese White 

Wild or Canadian Ciray 

Egyptian Colored 



Adult 


Young 


Adult 


Young 


gander 


gander 


goose 


goose 


25 lbs. 


20 lbs. 


20 lbs. 


16 lbs. 


20 lbs. 


18 lbs. 


IS lbs. 


16 lbs. 


20 lbs. 


16 lbs. 


IS lbs. 


14 lbs. 


12 lbs. 


10 lbs. 


10 lbs. 


Slbs. 


12 lbs. 


10 lbs. 


10 lbs. 


Slbs. 


12 lbs. 


10 lbs. 


10 lbs. 


Slbs. 


10 lbs. 


Slbs. 


Slba. 


6 lbs. 



REVIEW 
L What varieties of chickens confuse you the most? 
2. (iive the characteristics of the Barred Plymouth Rock. 
'.i. (Jive the characteristics of tlie Rliode Ishind Red. 

4. (iive the characteristics of tlie lUiH' Orpington. 

5. Compare a White Wyandotte and a Wliite Orpington. 



8. 

!). 

10. 



QUESTIONS 

Name the varieties of turkeys. 

\Vhere is their native liome? 

Which variety is tlie most common? 

Name the varieties of ducks. 

W'liat are they raised for? 

Desciilie the month parts. 

What are the males called? 

What are Runner ducks noted for? 

Name the varieties of geese. 

What is their principal value? 



LESSO^^ VIII 
Judging 

At all contests and shows the jndges must have some 
nniforni standard hv which they can make their decisions. 
The gnide nsed in judi^'inc; the ponltrv at the various exhi- 
bitions held in America is a book called the American Staml- 
ard of Ferfecfion, which is published bv the American 
Poultry Association. Since this association is composed of 
the leading poultry breeders of the country, it is naturally 
the highest authority on poultry in America. It decides 
many of the questions that arise in connection with the poul- 
try industry. It also decides the points which are necessary 
to make a perfect fowl, and names the percentage which, in 
judging, must be deducted from the grade of each section 
that is not perfect. All of these particulars are to be found 
in the Standard of Perfection. 

Page 3G shows a score card used by judges in marking 
fowls. The percentage taken off for a defect in the shape of 
any section is placed in the first column, and that taken off 
for defective color is placed in the second colunm. The de- 
ductions are then added ; and their sum, subtracted from 

one hundred, leaves the fowl's score. During the fall sea- 
3 33 



34 TWENTY LESSONS ON POULTRY KEEPING 

son, fowls are usually judged by eoniparison ; that is, the 
judges carefully coiniJare the eomjieting birds section by 
section, and award the prizes to the best fowls. 

There arc some defects which are so serious as to dis- 
qualify a fowl and prevent it from winning a prize. There 
is not space to list all of these disqualitications here, but the 
following list will give some idea of the kinds of defects 
which make a chicken unfit for exhibition. 

In all breeds reipiired to have unfeathered shanks, any 
feathers or stubs or down on shanks, feet, or toes, or unmis- 
takable indications of feathers having been plucked from 
same. 

A wing showing clipped flights or secondaries, or both, 
except in water fowds. 

Lopped cond)S, except in Mediterranean and Dorking 
females; rose combs falling over to one side or so large as 
to obstruct the sight ; combs foreign to the breed ; split or 
fish-tail cond)s; side sprig on all single-comb varieties; 
decidedly wry tails; crooked backs; plucked hocks; de- 
formed beaks; absence of spike in all rose-cond) varieties, 
except Silkies, Malays and Malay Bantams; decidedly 
squirrel tail in all breeds except Ja])anese Bantams. 

In four-toed breeds, more or less than four toes on either 
foot. 



JUDGING . 35 

In five-toed breeds, more or less than five toes on either 
foot. 

Legs and toes of color foreign to breed. 

Entire absence of main tail feathers. 

Some defects are not serions enongh to disqualify the 
specimen. For these, a percentage is deducted from the 
grade, or score. In applying the score card, judges are to 
discount for the more common defects as follows : 

Too many or too few points on comb, t'lieh i/> point. 

Rear of comb turning around y^ to 1 2>oint. 

Coarse texture of comb 1/2 to 1 point. 

Coarse texture of wattles ^X> to 1 point. 

Missing feather or part of feather in primaries or 

secondaries where foreign color disqualifies .... i to 3 points. 

Irregular barring in Barred Plymouth Rocks, in each 

section where found y^toly., point. 

Tail in any variety showing not to exceed i/j develop- 
ment 3 points. 

Crooked toes, each i{. to 1 point. 

The greater number of fowls score between S.5 and 95. 



36 



TWENTY LESSONS ON POULTRY KEEPING 



To be filled out on A. P. A. Card in Standard. 
OFFICIAL SCORE CARD 



Exhibitor 

Variety Sex 

Entry No Band No Weight . 



Symmetry 

Weight or Size 

Condition 

Comb 

Head 

Beak 

Eyes 

Wattles, Ear Lobes . 

Neck 

Back 

Tail 

Breast 

Body and Fluff 

Legs and Toes 

t Crest and Beard . . . 
* Short of Feather. . . 



Shape 



Color 



Remarks 



Total Cuts . 



Score . 



t Applies to created breeds. 



Judge 

Secretary 

* Applies to Games and Game Bantams. 



IIEVIKW. 

1. Name the varieties of turkeys. 

2. Name tlie varieties of dueks. 
.3. Name tl:e viirieties of geese. 

4. What are tlie valuable (jualities of dueks? 
.5. What are the valuable (jualities of geese? 
6. What are the valuable qualities of turkeys? 



JUDGING 37 

QUESTIONS. 

1. Wliat is the authority on poultry in Anierlfa? 

2. What is the judge's guide in making his decisions? 

3. Wiiat is a score card? 

4. How is it used ? 

5. How is the score found? 

G. What method of judging is there in addition to judging hy card? 

7. What is meant hy disqualification? 

8. Name a disqualification. 
!). What is meant by defect? 

10. Describe a defect which is not a dis(]ualilication ; and tell how 
such a defect should aflect a fowl's score. 

IIO:y]E W^ORK. 

Make a score card. Judge the sections of a fowl and fill out the 
card, using your own idea of how eacli .section should be 
graded. 



LESSOX IX 
Housing 
One of tlie most important questions connected with the 
care of ponlti-v is that of housino;, for the healtli of the fowl 




Fio. ;-!0. — A biiilrliiK? which insures pood ('irculation of air. 

dej)ends largely npon the snrronndings while it is asleep. 
The primary consideration in hnilding a poultry honse is to 
insnre a good circnlation of air (Fig. 30). Since many of 
the impnrities of a chicken's hody are carried off through 
its breath, an abundance of fresh air is essential. Under 
no circumstances should a poultry house be kept too warm. 
38 



HOUSING 



39 



A chicken is provided by nature with feathers to protect it 
against severe weather; accordingly it should not be ex- 
pected to thrive in as warm a house as a man can live in. 

The location for the house should be chosen very care- 
fully. A high, well-drained place, if possible on sandy soil, 
will prove the most desirable. The structure should face 
south so as to receive sunlight and air from that direction ; 




Fig. 37. — The location of the house .should face south with door located in the 
aoutheast corner. 



and the do(U- should be located in the southeast corner (Fig. 
36). If a droppings board is used on the north side, win- 
dows should be placed under the board to distribute light to 
all parts of the floor. 

The house should conform in size to the number of fowls 
it is intended to shelter. On the average farm, where two 
horses, two cows, and a few hogs are kept, it is considered 
profitable to keep from eighty to one hundred hens ; for that 



40 TWENTY LESSONS ON POULTRY KEEPING 

number will be able to get along with the grain and scraps 
they j)ick up, and will not require nuich extra food. If a 
flock of this size is allowed free range, it can easily be accom- 
modated in a house IG X 20 feet, which will allow between 
throe and four square feet of floor space to each fowl. 




Fig. 38. — Colony house. 

Though vai'ious materials are used in building poultry 
houses, wood gives the best satisfaction. Concrete floors 
are good, but concrete walls make the house too damp. 

The plans shown in Figures oG and o7 are both prac- 
tical. One is f(U- a house with an open front which will 
admit botli air and light. The other has slat ventilators to 



HOUSING 41 

admit air, and windows for lighting purposes. The ar- 
rangement of tlie rooms will be discussed in the lesson on 
equipment. 

Some especial provision must be made for the housing of 
young chicks, for they are not old enough or strong enough 
to protect themselves against changes in the weather, and 
are apt to crowd together if the nights are chilly. A colony 
house (Fig. 38), about S X 12 feet in size, with a front like 
that of one of the larger poultry houses, should prove an 
effective shelter for the young stock. The brooders can be 
placed within such a house, and can be left tliere until the 
chicks are from five to seven weeks old, when the brooders 
are removed and fireless hovers substituted. The age at 
which this transfer can be made depends partly upon the 
season of the year. When the chicks are large enough to 
use the roost poles, which are placed about sixteen inches 
from tlie floor, the hovers can be removed. 

Houses such as this should be built on skids or runners so 
that they can be drawn from place to place to furnish the 
chickens with range in summer, and can be drawn together 
in winter for protection to the fowls. 

PvEVIEW 

1. Explain the score card. 

2. Name tlie two methods of judging poultry. 

3. What guide is used in judging poultry? 

4. What would be the condition of contests without a guide for 

judging? 

5. What is a defect? 



42 TWENTY LESSONS ON POULTRY KEEPING 

QUESTIONS 

1. Why do poultry need a house? 

2. Shouhl a poultry house he warm enough for man? 

3. How large should the house he? 

4. Explain why a house should face the south. 

5. Where should the openings he? 

G. What kind of material should he used? 

7. Descrihe the colony house. 

8. Tell how it should he equipped. 

9. Give size of colony house. 

10. Should chicks be kept in the house? If so, when? 

HOME WOKK 

^Measure the poultry house at home and estimate the nuiulier of 
birds it will accommodate, allowing three square feet of floor 
space per fowl. 



LESSOInT X 

Equipment 

Since the poultry house is the home of the poultry, it 
should be equipped for their comfort with roosts, nests, feed 
hoppers, drinking fountains, etc. The roosts are of especial 




FiQ. 39. — Section of house showing roosts, dropping boards and nests. 

importance. They should be about three or four feet from 
the floor, and on a level, so that the chickens will not crowd 
to the highest perch. Sawed sticks about two inches square, 
with the top corners rounded, make good roosts (Fig. 39). 
About eight or ten inches under them, a droppings board 
should be placed, so that the entire floor of the poultry 

43 



44 



TWENTY LESSONS ON POULTRY KEEPING 



lioiLse inaj be used for scratch iiig- room. The roosts should 
be movable so that they can be tidven out wheu the drop- 
pings l)oard is to l>e cleaned. 

If the nests are on the floor of the house, the hens are 
often tempted to eat their eggs. Accordingly, one good, 
clean raised nest should be provided for each four hens. 



- 




1 


i 


. V •c-^^^HhI 


1 


'im„^,^,^^m^mm 




K^oeH 


WSKom 


IH^Kmm^^^ -i, 


'''^H^l 


, ' 


A^H 


H^H 






Hif^^^ 


— 


^p^sm^^e^jj^---"— ■•'^" 




a 




WM 



Fig. 40. — Indoor feed hopper. 

These nests should bo kept tilled with clean, fresh straw, 
so that the eggs will be clean and unbroken. A good place 
for the nests is under the droppings board. ( Fig. •')'.». ) 

111 addition to roosts and nests, feed hoppers and drink- 
ing vessels should be provided (Figs. 40 and 41). The 
feed hopjjers, which should be placed so tliat the fowls can 



EQUIPMENT 



45 



easily get the food, are to be used only for mash. Grain 
should be thrown into the litter, so that the birds will get 
some exercise in scratching fur it. The drinking vessels 
should be such as to insure an abundant supply of fresh 
water to the fowls all tlie time. They should be of a kind 
that is easily cleaned, and should be up off the floor, so that 
litter cannot be scratched into them. Every care should be 




Fia. 41. — Outdoor feed hopper. 

taken to keep both feed and water clean and free from dis- 
ease germs. 

Special coops should be provided for the hens tliat be- 
come broody (Fig. 42). These coops should be raised off 
the ground, and should have a floor made of slats about two 
inches apart, to insure a circulation of air under the hens. 
If the hens are kept cool in this manner, they will be 



46 



TWENTY LESSONS ON POULTRY KEEPING 



broken of broodiness in a shorter length of time than if 
there were solid floors in the coops. If broody hens are well 
housed, and are fed and watered properly so as to keep their 




Fig. 42. — Broody coop. 



flesh np, they will go back to laying in a few days. If it is 
desired to set a broody hen, she should be placed separate in 
a hatching box that will j)ermit her to get to her own nest, 
but will prevent the other hens from bothering her. 



EQUIPMENT 47 

REVIEW 

1. Describe a good poultry liouse. 

2. Which way should the house face? 

3. Describe the openings. 

4. Describe the materials used. 

5. Describe a colony house. 

QUESTIONS 

1. Why should we use feed hoppers? 

2. What feed should be given in hoppers? Why? 

3. What feed should not be given in feed hoppers? Why? 

4. Where should the feed hoppers be placed ? 

5. Where should the water be placed? 
G. Describe a broody coop. 

7. Why has it an open slat bottom? 

8. How should hens be treated when in broodj' coops? 

9. Describe a hatching box. 

10. What are some of the advantages of a hatching box? 

HOME WORK 
Build either a feed liopper or a broody coop. 



LESSON XI 

Yakding and Fencing 

Evp:ky farm should have its poultry yard, which tJie 
poultry should reeoguize as " home."' It is not necessary, 
however, to keep the fowls penned in that yard. On most 
farms, it is more profitahle to fence in lawns and gardens 
to keep the poultry out. than to pen the fowls in an en- 
closure; for if the fiock is allowed free range, it will pick 
up most of its food ahout the farm, eating scattered grain 
and weed seeds, and catching insects that might otherwise 
prove harmful to the crops. 

It is always wise, however, to have a breeding yard. 

In this yard should be put the good winter layers ; for they 

are the most profitable hens, since one winter egg is worth 

two or three summer eggs. ( )ften a flock is allowed to run 

down through failure on the part of an owner to insure good 

hatchings. The winter layers are the first to go to sitting 

in the spring. About the time these hens become broody, 

the " loafing" hens start to lay; and the good hens are set 

on the poor hens' eggs. This is a sure method of weakening 

a flock. If, on the contrary, the winter layers are kept in 

the l)reeding yard, and their eggs used for hatching, the 

flock will be certain to show improvement. Towards the 
48 



YARDING AND FENCING 



49 



close of the hatching season, these hens may he turned out 
with the flock, and the yard used for young chickens. 

The fencing of a yard is a very important question (Fig. 
43). If the yard is square, or very nearly so, it will be 
found, as the diagram (Fig. 44) will show, that more 
ground can be fenced with the same amount of wire used 





,■•'-■■ '' ,': 

1 





Fig. 43. — A good poultry yard fence. 

than to fence a rectangular yard. Moreover, it will readily 
be seen that the chickens in yard ISTo. 1 of the diagram can 
get further from the fence than those in yard N'o. 2. Ac- 
cordingly, since they have more freedom, the former 
chickens will not be so gi-eatly tempted to try to get out. 
A heavy wire fence six feet high, with a one-inch mesh at 
4 



50 TWENTY LESSONS ON POULTRY KEEPING 

the bottom, makes a good feiu-e for both old and young 
fowls. Since fowls usually fly to the top of a fence, and 
then down to the other side, there should be no board or 
other heavy finish at the to]i of the fence to afford a perch. 
It is a good plan to have two yards for each room of 
the house, so that the chickens can be shut out of one while 

Yard No. 1 Yard No. 2. 



FiQ. 44. — Two poultry yards, each divided into four pens. The square yards in 
No. 1 require less fence than the rectangular yards in No. 2. 

green food is being grown in the other. In this way the 
soil will always be kept fresh and free from disease. 

REVIEW 

1. How should grain be fed? 

2. How sliould mash he fed ? 

.3. What is the best waj^ to break broody liens? 

4. How should broody hens be fed? 

5. Describe a hatching box. 



YARDING AND FENCING 51 

QUESTIONS 

1. Should poultry have a yard? Wliy? 

2. What are the advantages of a free range? 

3. What kind of poultry yards should be fenced? 

4. How large should a yard be? 

5. What change could be made with tlie fowls in a pen? 

6. How do fowls get over the fence? 

7. W^iat shape should the yard be? 

8. Give some advantages of this shape. 

9. Why should the yard be divided? 

10. What kind of fence is best and why? 

HOME WORK 

How many farms do you know of which have a poultry yard separate 
from other yards? 



LESSO^^ XII 

Feeds and Fp:eding 

In tlieir wild state, fowls wandered at will, and got their 
food by hunting' and scratching for seeds, insects, worms, 
and so forth. A\'ith nnliniited range, and all sorts of foods at 
their disposal, it was an Qi\sx matter for them to get foods 
containing the necessary elements for proper nourishment. 
Xow that fowls have become domesticated, however, it is 
necessary for those who raise them to make sure that they 
are provided with food containing l)ody-bnilding substances, 
as well as egg-forming material, if eggs are desired. 

There are two classes of foods necessary to the proper 
nourishment of an animal's body. One consists of protein, 
the muscle builder, which is composed chiefly of nitrogen. 
The other consists of the carbohydrates, which build fat and 
supply heat and energy. Sugar and starcli are among the 
chief carbohydrates. Fat answers the same purpose as 
sugar and starch, and is two and one-fourth times as 
valuable. 

A fowl should have about one part protein to each five 
parts of carbohydrates. A ration which has this relation 
is said to be a haJanced ration. A ration in which the rela- 
tion of protein to carbohydrates is as one to four is called a 
narrow ration ; that in which the relationship is as one to 
six is called a wide ration. 

In order to determine the relative value of two or more 
52 



FEEDS AND FEEDING 



53 



foods, add all the protein they contain, and then add all the 
carbohydrates. Divide the simis by the amount of protein. 
It will be fonnd, of course, that the protein goes into the snm 
of the proteins once. The number of times it is contained 





Fig. 45. — Internal organ.? of hen; 1, mouth parts, receive food and air: 2, 
oesophagus, conveys food to crop; 3, crop, for softening food; 4, stomach, secretes 
digestive fiuid.s; 5, gizzard, grinds food; 6, duodenum, receives pancreatic juice; 
7, pancreas, secretes pancreatic juice; S, Uver, stores food and secretes bile; 9, 
intestine, absorbs nourishing parts of food; 10, caeca, for absorption; 11, cloaca, 
common opening for intestine, kidney, and oviduct; 12, Ovary, develops yolks of 
eggs; 13, funnel of oviduct, receives yolk from ovary; 14, Albumen section of 
oviduct, forms white around the yolk; 15, isthmus of oviduct, forms soft shell; 
16, uterus of oviduct, forms hard shell; 17, kidneys, take out impurities; 18, 
tracheffi (windpipe), conveys air to lungs; 19, lungs, purify blood; 20, heart, keeps 
up the circulation of the blood; 21, spleen, acts on red blood-corpuscles. 

in the carbohydrates will show the. relative value of the 
foods. 

The following table gives the amounts of protein and 
carbohydrates in certain foods, together with their relative 
value. From this table select feeds to make a balanced 



ration. 



54 



TWENTY LESSONS ON POULTRY KEEPING 



DIGESTIBLE CONTENTS OF 

Foodstuffs Percentage 

Protein 

Barley 8.75 

Buckwheat 8.1 

Broom torn 7.52 

Indian corn 8.(5 

Kaflir corn 7.5 

Flax seed . '20.0 

Oats !t.2 

Cow peas 18.3 

Millet seed 19.03 

Rice . 5.3 

Rye 7.5 

Sorghum seed 7.0 

Soy l)ean -0.0 

Sunilower sei'd 12.1 

Wheat, plump '.K'i 

WHieat, shrunken . . . '.I.H 

Alfalfa meal 12.3 

Buttermilk 4.0 

Skim milk 3.3 • 

Wliole milk 3.0 

Dried milk 51.2 

Beef scraps 54.0 

Dried blood 78.0 

Green cut bone 27.8 

Wlieat bran 12.02 

Wlieat middlings . . . 12.2 

Wheat sliorts 13.02 

Cracked corn 0(.7 

Steel cut oats 10.0 

Corn meal . '■).4 

Rolled oats . 0.5 

Cottonseed meal ... 41.1 

Gluten meal 25.8 

Linseed oil meal . . . 24.4 

( old process ) 

Linseed oil meal . . . 26.1 

(new process) 



VARIOUS POULTRY FOOD 

of 



Peroentage of 

Carbohydrates 

and Fats 


Nutritive 
Ratio 


07.24 


1 


7.7 


53. () 


1 


0.0 


57.00 


1 


7.8 


73.2 


1 


S.3 


70.5 


1 


10.3 


82.35 


1 


4.0 


50.7 


1 


0.2 


50.7 


1 


3.1 


43.38 


1 


2.2 


08.3 


1 


11.8 


GO.l 


1 


8.S 


5!).l 


1 


8.4 


54.7 


1 


2.0 


80.1 


1 


7.1 


03.8 


1 


0.9 


04.3 


1 


0.5 


40.7 


1 


3.3 


5.5 


1 


1.4 


7.5 


1 


1.7 


13.2 


1 


: 3.7 


18.0 


1 


0.4 


20.0 


1 


0.5 


5.8 




43.9 


I 


3.4 


01.9 


1 


5.1 


54.5 


1 


42 


74.0 


1 


11.2 


00.3 


1 


0.2 


73.1) 


1 


11.5 


05.5 


1 


7.2 


40.4 


1 


1.0 


74.8 


1 


2 9 


01.0 


1 


2.5 



53.1 



1:2.0 



FEEDS AND FEEDING 55 

Although proteins and carbohydrates are the main 
elements needed for the nourishment of fowls, there are 
other essential elements. Most of these are present in the 
foods that contain the proteins and carbohydrates, but there 
are some few elements that must be supplied. Among these 
are common salt (sodium chloride), which should be given 
to fowls, as to other animals. Care should be taken in 
regulating the amount, however, as too much salt proves 
injurious. 

Other minerals, such as lime, the fowls got from gravel, 
sand, ground oystershell, etc. These hard, sharp particles 
serve two jnirposes : they grind the food in the gizzard of 
the fowl, as well as furnish minerals. It is always well to 
remember in this connection that poultry do not grind their 
food in their mouths, as most animals do, but in their giz- 
zards. Accordingly, part of the food should be ground 
before being fed to the fowl, as an aid to digestion. 

The following ration is good for laying hens. If the 
fowls are allowed free range, however, the food they pick up 
outside should be considered in feeding them. 

DRY MASH 

Corn meal 100 lbs. Shorts 40 lbs. 

Ground oats 100 lbs. Beef scraps 20 lbs. 

Wheat bran 100 lbs. Fine salt 2 lbs. 

The grain fed with this ration should be composed of 



56 TWENTY LESSONS ON POULTRY KEEPING 

equal parts of cracked corn and wheat, and shonld'be scat- 
tered in the litter morning and evening. 

Charcoal and grit shonld be before the fowls all the 
time. 

In order to fatten fowls, they shonld be confined in a 
coop and fed a wide ration, which contains a large per- 
centage of carl)oliydrates. Corn meal and shoi'ts, moistened 
with bnttermilk, make a good food for fattening. 

Plenty of fresh, clean water shonld be before the fowls 

at all times. 

REVIEW 

1. Tell how fowls oet over fences. 

2. Describe a good jjoultry fence. 

3. Give size and shape of a farm poultry yard. 

4. What advantage is there in fencing the poultry yard? 

5. What disadvantage? 

QUESTIONS 

1. How do fowls grind their food? 

2. Give the two \alucs of grit. 

3. What are the two classes of foods needed? 

4. What is protein and what does it do? 

f). ^^'hat are carbohydrates and wliat do tlioy do? 

0. ^^'llat is a " l)alanced ration " and liow do you figure a ration 

wliere several feeds are conil)ined? 
7. What is a narrow ration? A wide lation? 

5. Give a good ration for laying hens. 
0. Give a good ration for fattening fowls. 

10. Name the digestive organs of a fowl and tell the work done by 
each. 

HOME WORK 
Mix a balanced ration for laving hens and bring a sample of the 
mixture to scliool. 



LESSOX XIII 

Feeding the Baby Chicks 
About the time a baby chick is ready to leave its shell, it 
draws the yolk of the egg into its body. Nature has given 
this yolk to the chick as a sort of lunch basket which contains 
food enough to last for several days. This is a wise provi- 
sion on the part of Dame Xature, for the little chick is very 




Fig. 40. — Digestive organs of a baby chick; 1, crop, in which food is softened; 
2, stomach, in which digestive juices are mixed with the lood; 3, gizzard, in which 
the grinding is done by means of small pieces of stone, called grit; 4, intestines; 5, 
yolk, which serves as food for the baby chick for the first few days after it comes 
out of the shell ; (>, CcEca or blind pouches. Much of the digested foods enter these, 
the nourishing parts being absorbed. 

weak for some time after leaving the egg and does not know 
just what to eat nor where to find it. The yolk furnishes it 
with food until it grows strong enough to shift for itself. 
(Fig. 40). 

The bal)v chick should not be fed until it has used at 
least a part of tliis yolk. It is not well, however, to wait too 
long before feeding it. If the chick grows too hungry, it is 

57 



58 TWENTY LESSONS ON POULTRY KEEPING 

likely to gorge itself. From twentv-foiir to forty-eight 
hours after hatching is a good age at which to begin feeding. 
Only a small quantity of food should be given to begin with, 
but the amount should be gradually increased as the yolk 
is used. 

Some claim that sour milk or buttermilk, if given to the 
chick before any food is given, will have a medicinal value 
in controlling diseases of the intestines. It will at least do 
no harm to give the chicks a few drops of the milk, which 
is a valuable food. All through the chick's life buttermilk 
and sour milk are very beneficial and, to some degree, take 
the place of meats. 

The first day's feed for the chick may be of hard boiled 
egg, ground up fine, shell, yolk and white thoroughly mixed. 
If the shell is not included in the mixture, some fine sand 
should be sprinkled over the food. Grit or sand should not, 
however, be given to chicks in quantities during the first 
few days ; for the chicks are likely to cat too much of it. 

The feed for the second and third days should be a mix- 
ture of boiled eggs, bread crumbs, and oatmeal. The egg 
and bread crumbs should be gradually omitted, and wheat 
bran added to take their place. When the chick is about a 
week old, it may be given a good grade of chick feed for 
grain, and a mixture of corn meal, oatmeal, and wheat bran 
for mash. At the age of two months, chicks may be fed the 
ration for lavinti' hens. 



FEEDING THE BABY CHICKS 59 



REVIEW 



1. Name the digestive organs of a fowl. 

2. Explain a " balanced ration." 

3. Explain a "wide ration;" a "narrow ration." 

4. Give a ration for laying liens. 

5. Give a ration for fattening poultry. 

QUESTIONS 

1. What is the yolk of an egg for? 

2. How long will the yolk last tlio l)aby chick? 

3. Where does the yolk enter the intestine? 

4. When should the first feed be given to the baby chick ? 

5. What should its first feed be? 

0. When and how should grit be given? 

7. What is the danger in waiting too long to feed the chick? 

8. What should the chick's feed be the second week? 

!). At what age should it be given the ration for laying hens? 
10. Is sour milk a good food? 

HOME WORK 

Kill a hen at home and examine the digestive organs; name each 
organ as you locate it. 



LESSOR XIV 
Matixg 

Experiments have proved that it is best to keep the 
various breeds and varieties pure. It is a risky business 
to attempt cross-mating. Those who ])ractise it usually 
fail, and iind it necessary to begin all over again. Those 
who wish to experiment, should try cross breeding with only 
a few chickens. The main flock, to produce the best results, 
should be kept pure. 

Jn order to improve the farm tlock, it is a good practice 
to select the best fowls and place them in a pen by them- 
selves, and to hatch from this pen only. If eggs for hatch- 
ing are taken from the entire tlock, the results are uncertain, 
and failure is likely. Only those fowls should be selected 
which have constitutional vigor. It is not necessarily the 
largest chickens that are the best. Other characteristics 
than size should be considered. The fowls should have 
clear voices, and prominent, clear eyes. They should stand 
firm, with their feet Hat on the ground and their toes well 
spread. The toes should have short nails, and the knees 
should be set well apart. If the chickens are in good con- 
dition, they should be quick and active, and should get out 
early in the morning and stay out late at night. 
60 



MATING . 61 

The shape of the fowls is a very important considera- 
tion. Hens which are wedge shaped — narrow in front and 
wide behind — are usually the best egg producers. The 
blocky, square or rectangular shape is the best for meat pro- 
duction. Under no circumstances should fowls which show 
weaknesses of any kind be used for breeding. All those 
should be discarded which have any prominent defects, such 
as crooked backs or breast bones, wry tails, single combs 
in rose comb varieties, or rose combs in single comb varie- 
ties, feathers on shanks, in smooth-shank varieties, or 
smooth shanks in feathered-shank varieties. 

It is the tendency among fowls of the parti-colored 
varieties, for the males to become lighter and the females 
darker in color through breeding. In order to produce 
males and females of the same color, it is necessary to have 
two breeding pens. One of the pens should be used for 
fowls lighter in color than wanted, and the other for darker 
fowls. The first pen will produce females of the desired 
color, and the second will produce males of the desired color. 
This method, which is called double mating, is practised by 
some fanciers to produce exhibition fowls. 

If males and females from the same pen are kept to- 
gether for breeding, the results are likely to be bad. This 
practice is called in-hreeding. In order to avoid it, some 
breeders keep two pens or lines which were originally from 
the same pen. The fowls are mated from these two lines. 



62 TWENTY LESSONS ON POULTRY KEEPING 

The results of this method, which is called line breeding, 
are likely to be good; for, while the fowls are of the same 
blood, they are distantly related. 

REVIEW 

1. What is the yolk of an egg for? 

2. When shonhl the baby chick be fed? 

3. Wliat should its first feed be? 

4. How sliould grit be given? 

5. Explain the changes in the feed ration for the first two months. 

QUESTIONS 

1. ITow can tlie flock be improved? 

2. What is tlie most im])ortant point in selecting breeders? 

3. Does the movement of a fowl tell anything of its vigor? 

4. Name some points of a good fowl. 

5. Name some points of an inferior fowl. 

6. What is the egg-producing shape? 

7. What is the meat-producing shape? 

8. Should breeds and varieties be crossed? 

9. What is the breeding tendency of fowls whose color is black- 

and-wliite? 
10. What is " double mating? " 

HOME WORK 

Select and mark some good breeders and some poor breeders and 
write out your reasons for the selection. 



LESSON XV 

IXCUBATION 



It is natural for a lien to lay twelve or fifteen eggs and 
then to become broody. By selection and careful breeding, 




Fia. 47. — Hatching box. 

hens have been brought to lay many more eggs than this 
number ; but most hens, sooner or later, want to sit. If it is 
desired to hatch chicks, a hen should be removed to a hatch- 
ing box as soon as she becomes broody (Fig. 47). This box 
should be arranged with a runway in front of the nest 
so that the hen will be able to get some exercise, and to reach 
the food and water placed there for her, without bothering 

63 



64 



TWENTY LESSONS ON POULTRY KEEPING 



the other hens, or being bothered l)_v them, during tlie period 
of incubation. 

By incubation we mean the developing of the chick inside 
of the egg. An egg is composed of four parts ; 1st, the living 
germ, which develops into the chick ; 2d, the yolk, which is 
food for the chick after it leaves the shell; 3d, the white, 
or albumen, which is food tor the ombryo while in the shell ; 
and 4th. the sholl, which is for protection. The white is 




Fig. 48. — This chifk i.s onl\- 24 hours old; it still has the flapper ou its beak, yet 
it, is growing some wing feathgrs. 

composed principally of protein and water ; and the yolk 
contains a large amount of fat. 

The microscopic germ is located in a small, white spot 
(the germinal disk) on the top of the yolk. This spot always 
turns to the top; and if the egg is not moved, the yolk will 
rise through the albumen so that it can receive the heat from 
the hen above. If left in this position too long, the embryo 
will stick to the sholl. To avoid this catastrophe, the hen 
turns the ei2,<i' two or three times a day. 



INCUBATION 65 

Ail" passes throiigli the pores of the shell for use by the 
embryo as it develops. If the pores are stopped by a coat of 
oil or dirt, the embryo smothers. If the eggs are permitted 
to dry out too much, there will not be enough albumen left 
to make the chick large and strong enough to break tlie shell 
and get out, and it will die in the shell. 

After about twenty-one days of incubation, the chick is 
ready to leave its shell (Fig. 48). Although it is not very 
strong, it is able to make its way through the hard shell with- 
out very much dilficulty, for Xature has provided it with a 
hard, sharp point which is fastened to the end of its beak. 
With the aid of this little instrument, the chick breaks out 
of its shell. It first makes a little hole in about the middle 
of tlie largest j)art of the egg. Then it turns itself around 
inside of the egg, breaking the shell as it goes. This makes 
a broken ring around the egg, so that just a little pressure is 
needed to force the two halves of the shell apart, and let 
the little chick out into a big world where all things are 
strange and new. 

The process of incubation goes on just the same 
whether the eggs are hatched by a hen or by an incubator. 
An incubator, as you know, is a machine whereby chickens 
are hatched by artificial heat. As tlie demand for poultry 
and poultry products became greater and greater, some 
such machine became necessary; for men wanted to rear 
greater numbers of chickens than it was possible to hatch 
5 



66 



TWENTY LESSONS ON POULTRY KEEPING 



with hens. There ai'c now nianj types of incubators, hold- 
ing from fifty eggs to several thonsand eggs each. They are 
heated by means of oil, coal, gas, or electricity. Hot air, or 
sometimes hot water, is distributed through pipes which 
pass through the upper part of the incubator, over the eggs. 
The temperature is held at 103 degrees for the first week ; 




Fig. 49. — A brood of chicks hatched in an incubator. 

but is increased to 1 04 degrees the second week, and remains 
stationary during the rest of the period of incubation. All 
incubators are self regulating; that is, they have some 
mechanical device for keeping the heat stationary. They 
require nothing on the part of the breeder save the keeping 
up of the fire and the turning of the eggs. This must be 



INCUBATION 67 

done once or twice a day from the third to the eighteenth 
day of incubation. The eggs must also be cooled and aired 
each day for about thirty minutes at the time they are 
turned. The construction of the incubator is so simple that 
it is almost impossible to have bad results with them if 
instructions are followed (Fig. -19), 

REVIEW 

1. Tell how to improve the flock. 

2. Describe a fowl of liigh vitality. 

3. Describe a fowl of low vitality. 

4. Describe a good egg type. 

5. Describe a good meat type. 

QUESTIONS 

1. What is incubation? 

2. What is the natural method of incubation ? 

3. Name the parts of an egg. 

4. Give the composition of the yolk and albumen. 

5. Where is the germ located? 

6. How long does it take a chick to develop? 

7. Tell something of incubators. 

8. Why should eggs be turned? 

9. What temperature should be maintained? 
10. How does a chick get out of the shell? 

HOIME WOEK 

Select a good meat type and a good egg type from among the fowls 
at home. 



LESSON XVI 

Brooding 

It is natural for the hen to hrood her young chicks — that 
is, to care for them until thej are old enough to care for 
themselves. The good mother does not leave her nest as soon 
as a few of her chicks are hatched. Often her chicks are 
two days old before the hen gets off her nest. Even after 
that she looks after them carefully. She protects them 
from danger, and shelters them under her wings from cold 
and rain. She keeps them from going astray and finds food, 
such as seeds and insects, for them. She valiantly fights off 
any intruders. 

After the chicks are hatched, it is a good plan to place 
the hen in a brooding coop (Fig. 50). This coop should 
consist simply of a hover, with a runway in front of it. The 
runway should be fenced with slats close enough together to 
keep the hen from getting out, yet not close enough to pre- 
vent the little chicks from going through. Such a coop can 
be placed in the yard or garden, or in any out-of-the-way 
place. As the chickens grow older, they will learn to range 
farther and farther, and yet will have the coop to run to in 
case of danger, and to go to at night. 

When chicks nnist be cared for without the hen, artificial 
brooders nnist be used. There are many kinds of brooders. 
68 



BROODING 69 

Some are made to be placed inside a building, while some 
are built so that they can be used outside. There are heated 
brooders which are heated by means of oil, coal, gas, or elec- 
tricity, in much the same manner as an incubator, and fire- 
less brooders which are dependent upon the body heat of 




Fig. 50. — Brooding coop. 

tlie chicks. There are brooder stoves made which will heat 
an entire room. 

Of course, natural brooding has some advantages over 
artificial brooding. A hen will take care of the chicks while 
tlie owner is awav — will fi<2:ht enenaies such as hawks and 



70 TWENTY LESSONS ON POULTRY KEEPING 

will protect the chicks from sudden showers. There is no 
danger of fire with a natural brooder, and the chicks are not 
often smothered by crowding, as thej sometimes are in an 
artificial brooder. But on the other hand, an artificial 
brooder can take care of many more chicks than a hen ; and 
the dangers it exposes them to are not much more serious 
than those they are likely to experience when mothered by 
a hen. Little chicks are often cx})Osed by the hen to ver- 
min. Occasionally they are killed by their mothers, who 
fight them, step on them, or draggle them through wet 
grass. 

REVIEW 

1. Define natural and artificial inculcation. 

2. Tell all you can about tlie dillcrcnt ])arts of an egg. 

3. Give the efi'ects of the drying of an egg. 

4. Describe fully a hatcliing box. 

5. Describe an incubator. 

QUESTIONS 

1. Wliat does the hen do for tlie Ijaby cliick? 

2. What does the cliick do for food just after hatching? 

3. ^Vhat should a chick be fed first? 

4. Wliat changes sliould be made in the food ? 

5. Describe a good brood coop for hen and chickens. 
G. Give some advantages of a brood coop. 

7. What is a brooder? 

8. Name the diflferent kinds of brooders. 

9. Give some advantages of both natural and artificial brooding. 
JO Give some disadvantages of each. 

HOME W^ORK 
Make a good brood coop for a hen and chickens. 



LESSOR XVII 

Enemies 

It is natural for some animals to live bj eating plants. 
Others live by eating both plants and animals ; while still 
others live upon animals alone. The last two classes in- 
clude the enemies of poultry, such as rats, cats, skunks, 
hawks, crows, lice, mites, and so forth. 

Rats are thought to do more harm to the poultry indus- 
try than any other enemy excepting lice. They usually 
catch little chickens at night, and kill them by biting them 
through the heads. Then thev suck the blood, and drae- the 
(lead chickens away and hide them in some out-of-the-way 
place. Skunks kill chicks in very much the same way as 
rats, though they usually leave some of tlie dead chickens 
where they have killed them, dragging off only one or two 
to their dens, for food for their young. House cats, also, 
often catch and kill small chickens during the daytime; 
but they are very sly about it, so they are usually thought to 
be innocent. The surest way to combat these enemies is to 
build the coops and houses so that they cannot get in. 

In timbered regions, hawks are a great menace to chicks. 
The only way to protect the chicks against them is to kill the 

71 



72 TWENTY LESSOxXS ON POULTRY IvEEPING 

hawks. Sometimes they can ho shot ; or often they can be 
trapped with a steel trap placed on a high pole near the 
place where the chicks range. 

Crows often prove as dangerons as hawks. If they once 
start catching little chicks, they will work diligently, 
sometimes carrying oft" almost an entire flock in a single 
day. It is nnich easier to trap or shoot a crow, however, 
than a hawk; for the crow seems to forget danger when 
interested in its prey, while the hawk is always on the alert. 

Owls work at night. The screech owl, which makes 
the wild, weird sonnd at night, does very little damage to 
ponltry, as it feeds chiefly on mice; Lnt the great horned 
owl is a powerfnl enemy. It knocks large fowls oft" the roost 
at night, and makes short work of them, while they are 
stunned by their fall. A steel trap on the top of a pole near 
the hen roost is usually effective in putting an end to the 
owl rol)ber. 

Although all of these larger enemies are powerful ones, 
lice and mites are by far the most destructive foes of poul- 
try. The louse is a parasite which makes its home on the 
body of the fowl, and gets its living by sucking the chicken's 
blood. There are two eft'ective methods of killing lice. 
One is by giving the chickens a dusty j)lace to scratch in. 
The dust fills the breathing ]iores of the lice, and smothers 
them. Another way of getting rid of the pests is by the 



ENEMIES 73 

use of ointments. A good ointment for this purpose 
is made of one part (by weight) of mercurv, tliree 
parts of lard, and three parts of tallow, melted together and 
mixed thoroughly while cooling. A small quantity of this 
mixture, used about the head and vent of the fowl, usually 
kills all the lice on its body. 

This remedy, however, will not prove effective against 
mites. ]\Iites make their home in the cracks of the hen 
house, in the roosts, or in the straw under the nests. They 
suck the fowl's blood at nighi;, and hide themselves in their 
homes during the day. Since the pests live on filth when the 
chickens are not present, it does no good to shut the fowls 
out of the house for a time unless the house is thoroughly 
cleaned. The best way to get rid of mites is to remove all 
straw or litter and then to spray the inside of the house 
thoroughly with equal j^arts of cnide carbolic acid and 
coal oil. 

It should be remembered that lice and mites weaken 
the bird until it becomes an easy prey to all sorts of diseases. 
Often people treat their chickens for various ailments with- 
out ever discovering the primary causes — lice and mites. 
Chickens that are free from these body pests will be likely to 
thrive better and to prove better paying propositions to their 
owners than those that, through ignorance or neglect, are 
allowed to suffer from the parasites. 



74 TWENTY LESSONS ON POULTRY KEEPING 

REVIEW 

1. Explain how a baby cliick should be fed for the first ten days 

after hatching. 

2. Describe a good brooding coop. 

3. Describe a brooder. 

4. Name some of the advantages of a brooder. 

5. Name some of the disadvantages of a brooder. 

QUESTIONS 

1. Name some enemies of poultry. 

2. What are the habits of rats and skunks? 

3. What is the best method of controlling them? 

4. When and how do cats, hawks and crows catch young fowls? 

5. How can they be controlled? 

G. When do owls work, and how can they be caught? 

7. What are the habits of lice? 

8. Give methods of control. 

9. What are the habits of mites? 
10. Give methods of control. 

HOME WORK 

Collect some lice and mites in a small bottle and describe the size, 
shape, and number of legs of each. Examine them through a 
magnifying glass if possible. 



LESSOR XVIII 

Diseases 

The old adage, " An ounce of prevention is worth a 
pound of cure," is nowhere truer than in the treatment of 
poultry diseases. A sick chicken should always be a signal 
to warn the poultryman that something is wrong. He 
should immediately try to find and remove the cause of the 
ailment. Then he should proceed to the treatment of the 
fowl. 

Of all the diseases that come to poultry, the least under- 
stood and the hardest to handle is roup. This disease is 
usually considered to be the last stage of a bad cold. \\Tieu 
the fowl first takes cold, the corners of its eyes froth, and 
it is subject to frequent sneezing. After a few days, the 
head swells on one or both sides in front of the eyes. Then 
the entire head swells, and the breatli becomes very offen- 
sive. 

The cold is evidently caused originally by an alternate 
heating and chilling of the fowl's body, sometimes as a 
result of drafts in its sleeping quarters, or of the chickens 
standing in groups on the wet ground in the yard when the 
weather is windy. If the house is the cause of the trouble, 
do away with the drafts. If the chickens seem to be catch- 

75 



76 TWENTY LESSONS ON POULTRY KEEPING 

ing cold ill the poultry yards, keep them in the houses on 
bad days. 

There are two other diseases which many claim are 
related to roup — chicken pox, or sore head, and canker. 
Chicken pox ati'ects the unfeathered parts of the head. It 
first appears as a blister; later, a dark, hard scab forms. 
Canker consists of sore spots in the mouth. These spots are 
often covered with a thick coat or yellowish scab. 

iSTo one has been able to show exactly what the relation 
between these three diseases is, but it is certain, at least, that 
they respond to the same treatment. Creolin or zenoleum is 
a good remedy when applied directly to the affected parts. 
As a system treatment, the following often proves effective : 

Magnesium sulphate i. 10 oz. 

Magnesium oxide 1 oz. 

Sulpliate of iron 2 oz. 

(hound ginger 2 oz. 

Suli>luir 3 oz. 

Give 1 teas])oonfnI to 12 fowls in moist mash each morning for 
3 mornings then diseuntinue till needed. For severe cases douhle 
the dose. 

Another common disease of poultry is gapes. This is 
caused by a small worm which fastens itself to the inside of 
the windpipe of a fowl, and lives by sucking the bird's blood. 
A fowl aftiicted with gapes stands in a drooping position, fre- 
quently gaping and showing signs of irritation in the throat. 



DISEASES 77 

Since the gape wonn lives in the earth and is picked up bj 
the fowls from the soil, the best way to eradicate it is to 
move the chickens to a new place, and then to apply lime to 
the infected soil. The ground should be cultivated for one 
or two years, and should afterwards be sown in grass. It is 
not safe to move the chickens back until the infected place 
has been in grass for at least a year. 

Before treating a fowl for the gapes, it is well to make 
sure that the chicken is really suffering from the disease. A 
good remedy for the ailment is to put the fowls in a box 
or barrel and to sift dry, air-slaked lime over them. The 
breathing of the dust by the fowls dislodges the worms. 
Care must be taken, however, not to use enough lime to suf- 
focate the chickens themselves. 

Limber neck is not a disease in itself, but is a condition 
resulting, usually, from ptomaine poisoning, though acute 
indigestion sometimes produces the same symptoms. It can 
be transmitted from a dead fowl to a live one, if the live bird 
is permitted to eat of the carcass of a fowl that died of 
limber neck. Accordingly, it is well to burn all the dead 
chickens that might transmit the trouble. 

Scaly leg is a rough, irregular growth on the feet and 
legs, caused by a mite much smaller than that which infests 
the poultry houses.' This mite works its way underneath 
the scales on a chicken's feet and legs, and causes an extra 
growth there. Like most parasites, it thrives better in filth, 



78 TWENTY LESSONS ON POULTRY KEEPING 

and is sure to flourish on the feet of poultry that are allowed 
to roost in filthy quarters. Two or three applications of 
equal parts of lard and sulphur usually will cleanse the feet 
and legs of a fowl that is sufl:'ering from this pest. 

Baby chicks are often afflicted with diseases caused by 
their being too warm or too cold, or by their being fed too 
young. They are also subject to white diarrhoea, a germ 
disease. The best way to prevent these diseases is to exer- 
cise care in housing and feeding the little chicks, as directed 
in Lessons XII and XIII. 

PvKA'IKW 

1. What is the worst eiu'iiiy to |ioultry? 

2. Tell how to control liawks ami crows. 
.3. Tell how to control rats and skunks. 

4. How can wc control lice? 

5. How can we control mites? 

QUESTIONS 

1. What is the first step in controllinj;- diseases? 

2. What is the beginning of roup? 

.3. Give symptoms and remedy for roup. 

4. Give symptoms and remedy for canker. 

5. Give symptoms and remedy for chicken pox (sore head), 
(i. Give symptoms and remedy for limber neck. 

7. Give symptoms and remedy for gapes. 

8. Give symptoms and remedy for scaly legs. 

9. If fowls have a cold where would you look for the trouble? 
10. If they catch cold in the yard what can be done? 

nO:\IE WORK 
Find two diseases in the flock at home and remedy them. 



LESSON XIX 
Care and Management 

Almost all poultry will sooner or later be used for food 
purposes. Since this is the case, each fowl should be 
properly fattened before being sold. In selecting chickens 
for market, it is wise to choose those which will not prove 
profitable for egg-laying or breeding purposes. A hen is 
not profitable as an egg-producer after her second laying 
season ; so all the old hens should be disposed of. Inasmuch 
as w^eak fowls are likely to produce weak chicks, all those 
that show indications of weakness should be selected for 
market. Fowk with long, straight necks, straight beaks, 
knock knees, and so forth, are not usually profitable. 
Accordingly, the sooner they are turned into cash, the bet- 
ter. At the close of the hatching season all male birds 
should be sold save those to be kept for the next year's breed- 
ing season. There is a double advantage in selling them oif, 
since infertile eggs are better in quality and keep much 
longer than fertile eggs. Any pullets having serious defects, 
such as crooked backs or wry tails, should be disposed of. 

When the young birds that are to be sold weigh from one 
to two pounds, they should be placed in a coop or small pen 
and fed on cracked corn, wheat middlings, wheat bran, and 

79 



80 TWENTY LESSONS ON POULTRY KEEPING 

sour milk for about ten days before being placed on the 
nuirket, 

kSince a great deal of the profit in keeping chickens 
conies from the sale of the eggs, it is necessary that the eggs 
be in first class condition when placed on the market. They 
should be kept as carefully as milk and butter during the 
summer months. At all times, they should be clean ; for 
clean eggs are more attractiye, and secure higher })riccs than 
dirty ones. It is easy to ensure clean eggs, if good nests with 
plenty of fresh straw are proyided. The straw also preyents 
the eggs from being cracked, as has been mentioned before; 
and an eg:g; that is sound will keep much longer than one 
with a crack in it. 

An egg should l)e nicely shaped if intended for market. 
Since small eggs turn down on their sides in the eQ:g fillers, 
and yery large ones stand up so high that the eggs aboye 
break them, eggs of an ayerage weight of about two ounces 
should be selected for market. Those larger and smaller 
should be kept for home use. 

In order to l)e sure of haying fresh eggs, the eggs should 
be collected every day. If hens sit on eggs even oyer night, 
the germ begins to develop. After two days of inculcation, 
the effffs are unfit for food. ]\Ioreover, hens nmst be 
watched and prevented from " stealing '' their nests. Often 
they hide their eggs in out-of-the-way places, and by the 
time the nest is discovered, the eggs have been spoiled by the 



CARE AND MANAGEMENT 81 

beat of the sim. In order to ensure a reputation for reliabil- 
ity, alwa^'s test witb a candle any doubtful eggs before tak- 
ing them to market. It is a good plan, oftentimes, to sell to 
dealers wbo buy " loss off " — that is, who test the eggs them- 
selves, and pay only for the good ones. If you wish to mar- 
ket " strictly fresh " eggs, they should be disposed of twice 
a week if possible. 

With poultry, as with everything else, care and prompt- 
ness are two of the chief secrets of success. Especial care 
should be exercised in seeing that the fowls get food con- 
taining the proper elements for fattening or for egg produc- 
tion ; and that the baby chicks are given proper rations. On 
many farms, the supply of sharp grit is all used up. When 
this is the case, grit must be furnished to the chickens. 
Crushed rock answers this purpose admirably. Care should 
])e taken also to ensure to the chickens a constant supply of 
clean, fresh water. Unless the water is in very large vessels, 
it must be renewed oftener than once or twice a day. 

Promptness in discovering and arresting disease has 
helped many a poultryman to prosperity. It is a good prac- 
tice to look over the flock each day, in order to discover any 
disease before it gains a foothold. The fowl which seems 
sick or drooping should be immediately separated from the 
rest of the flock in order to prevent the spread of contagion ; 
and the poultryman should spray the houses and coops regu- 
larly, without waiting for disease to appear. 
6 



82 TWENTY LESSONS ON POULTRY KEEPING 

It will be found that the work of poultry house and yard 
can be done niiich more easily and quickly if a little fore- 
sight is used in the location of the buildings. They should be 
so situated as to be convenient to the other farm buildings 
and to each other. It is a good plan, also, to have in the poul- 
try house bins which will hold a large amount of feed so that 
it will not be necessary to go to the barn for feed a couple 
of times a day. It is attention to details such as these that 
distinguishes the good business man from the poor one, 
and the thriftv farmer from one that is shiftless. 

REVIEW 

1. Which is better, a preventative or a cure? Why? 

2. Tell all you can of roup. 

3. How would you treat canker? 

4. What are gapes and how are they controlled? 

5. How can you control sscaly leg? 

QUESTIONS 

1. What is necessary to success in poultry? 

2. What is the final use of most poultry? 

3. Give a ration for small chicks. 

4. What is grit for? 

5. Can fowls live without it? 

6. Give some points wliich indicate that a fowl is not profitable 

for laving or breeding iturjjoses and sliould be sold on the 
market. 

7. What results from hens stealing their nests? 

8. How often should eggs be sold? 

9. How do you candle eggs? 

10. What are the advantages of good nests? 



HO:\IE WORK 
Select two profitable and two unprofitable birds at home. 



LESSON XX 



Revip^w 



ANSWER ANY FIFTY QUESTIONS. TWO PEU CENT, 
roil EACH CORRECT ANSWER 



WILL BE ALLOWED 



1. What does poultry mean? 

2. Why shouhl we study poul- 

3. WHio grow poultry? 

4. What is comparison judging? 

5. What is score-card judging? 
G. Where are eggs used for 

food ? 

7. Name the parts of poultry 
used for food. 

8. Name the sections of a fowl. 

9. Give the history of the meat 
breeds. 

10. Give the history of the egg 
breeds. 

11. Give the history of the dual- 
purpose breeds. 

12. Compare White Plymouth 
Rock and White Orpington. 

13. Compare Bufi' Plymouth 
Rock and Buff Cochin. 

14. Compare Black Langshan 
and Black ^linorca. 

15. Name the solid-colored fowls. 
IG. Name the parti-colored fowls. 

17. Describe the Barred Ply- 
mouth Rock. 

18. Describe the Silver Wyan- 
dotte. 

19. Describe the White Leghorn. 



20. Describe the Light Brahma. 

21. Describe the White Wyan-. 
dotte. 

22. Describe the Houdan. 

23. Why should poultry houses 
be ventilated? 

24. Describe a good location for 
a poultry house. 

25. Describe a good poultry 
house. 

2G. Describe a colony house. 

27. How should the house be 
equipped? 

28. How many nests are needed? 
2!). Where should the nests be 

placed ? 

30. Describe a broody coop. 

31. Describe a feed hopper. 

32. How should the yard be 
divided? 

33. Which fowls should be in 
I)reeding pen? 

34. Wliat is tlie l)est shaped 
yard? 

35. What is tlie natural food of 
the fowl? 

30. Give a good feed ration for 

hens. 
37. Give a good feed ration for 

baby chicks. 

83 



84 TWENTY LESSONS ON POULTRY KEEPING 

38. Name tlie intornal organs of 48. Name the tliree most common 
a lien. diseases of poultry. 

39. Tell the work done by each 40. Give causes and remedy of 
organ. each. 

40. Should breeds be crossed? 50. Describe the healthy type of 
4L Give some points that indi- chicken. 

cate high and low vitality. 51. Describe the type to cull and 

42. What is an incubator? sell. 

43. Name the parts of an egg. 52. What is a good fattening ra- 

44. What is the temperature tion? 

necessary to incubate eggs? 53. Why is regular feeding nec- 

45. Explain natural and iirti- essary ? 

ficial brooding. 54. Why is a l)alanced feed neees- 

4G. Name three enemies of poul- sary? 

try. 55. How should eggs be cared 

47. Give method of controlling fyj. v 

each. 



APPENDIX 

GLOSSARY OF TECHNICAL TERMS. 

Barring: Bars extending across a feather at right angles to its 

length, or nearly so. 
Beard: In chickens, a group of feathers pendent from the throat, 

as in Houdans and Polish. In turkeys, a tuft of coarse, bristly 

hairs, four to six inches long, jirojecting from upper part of 

breast of mature males. 
Beak: The projecting mouth parts of chickens and turkeys, consist- 
ing of upper and lower mandibles. 
Bill: The projecting mouth parts of water fowl consisting of upper 

and lower mandibles. 
Blade: The rear part of a single comb, back of the last well-defined 

point, usually extending beyond the crown of the head. 
Breed: A race of fowls, the members of which maintain distinctive 

shape characteristics that they possess in common. Breed is a 

broader term than variety. Breed includes varieties, as, for 

example, the Barred, White, and Buff varieties of the Plymouth 

Rock breed. 
Brood: All the young birds hatched or cared for at one time by one 

mother, or in one brooder. 
Chicks: The young of the domestic hen, properly applied until the 

sex can be distinguished ; sometimes used to designate specimens 

less than one year old. 
Cock: A male fowl one year old and over. 
Cockekel: a male fowl less than one year old. 
Comb: The fleshy protuberance growing on the top of a fowl's head. 

The standard varieties of combs are: Single, rose, pea, V-shaped, 

and strawberry, all others being modifications of these. 
Condition : The state of a fowl as regards health, cleanliness, and 

order of plumage. 
Crop: The receptacle in which a fowl's food is accumulated before 

it passes into the gizzard. 
Disqualification : A deformity or serious defect that renders a 

fowl unworthy to win a prize. 

85 



g6 APPENDIX 

DiSQUAi'ii'iED: Term applird to a fowl that is iinworthy to win a 

prize. 
Do\vx:Tlie iirst hairy covering of cliicks; also the tiny tufts of 
hair-like growth that sonietiiucs are found on the shanks, toes, 
or feet, of fowls. 
DiiAKK: A male of the duck family. 
])U('K: A female of the duck fauiily. as disprior to the development 

of feathers. 
Ear-i.(>i:ks: The folds of bare skin just below the ears, sometimes 
called ■' d;»er-ears." Ear-lol)es vary in color in dilTerent breeds, 
being red. wliite, purpk>, cream, and so forth; thry also vary 
greatly in size. 
Fliff: The soft feathers about thighs and posterior part of a fowl; 

also the soft, downy under-jjart of a feather. 
fi'iLT.s: A teim that is a])plied lo the wattles. 
ILvcKLE: The neck plumage of either sex, formed of the hackle 

feathers. 
Knock-kneed : A deformity in which the legs come too near together 
at the knee-joints and are bent outward, laterally, below the 
knees. 
Mealy: Having the appearance of being sprinkled with meal. Ap- 
plied to buff varieties where the ground color is stippled with a 
lighter color. 
Parti-colored : Feathers or fowls of two or more colors. 
Pea COMB: A triple comb, of medium length, resembling three 
straight, single combs placed parallel with one another, and 
joined at base and rear, each having short but distinctly divided 
serrations, the serrations of the two outer rows being lower 
and smaller than those of the middle row, and those of each 
row being larger and somewhat thicker midway of the comb than 
at front and rear. 
Pen : A male and four females. 

Penciling: 8mall markings or stripes on a feather. They may run 
straight across, as in the penciled Hamburg's, in which case they 
frequently are called bars, or may follow the outline of a 
feather, taking a crescentic form, as in the Dark Brahmas, 
Partridge Cochins, etc. 
Plumage: The feathers of a fowl. 



APPENDIX 87 

Poult : The young of the domestic turkey, properly applied until the 
sex can be distinguished, when they become cockerels and 
pullets. 

PotHLTBY: Domestic fowls reared for exliibition, for the table, or for 
their eggs or feathers. 

Primaries: The flight feathers of the wing, hidden, or nearly so, 
when the wing is close. 

Pullet: A female fowl less than one year old. 

Quill : The hollow, horny, basal part, or stem, of a feather. 

Rose comb: A low, thick, solid comb, the upper surface of which 
should be covered with small, rounded points. This comb ter- 
minates in a well-developed spike, which may turn upward as in 
Hamburgs ; be nearly level, as in the Rose-comb Leghorns, or 
turn downward, as in the Wyandottes. 

Scaly legs : A fowl's legs with an incrustation or deposit upon and 
beneath the scales. 

Secondaries: The long quill feathers that grow on the second joint 
or fore-arm of a fowl's wing, visible when the wing is folded. 
With the primaries, they constitute tlie main feathers of the 
wing. 

Solid color — self color: A uniform color, unmixed with any other. 

Serrated : Notched along the edge like a saw. 

Serration : One of the projections of a serrate. 

Shaft: The stem of a featlier, especially tlie part filled with pith, 
which bears the barbs. 

Shank: The lower, scaly part of a fowl's leg, exclusive of the foot 
and toes. 

Sickles: The long, curved feathers of a male bird's tail, properly 
applied to the top pair only, but sometimes used in referring 
to the prominent tail coverts, which also are called lesser sickles. 

Side sprigs: Extraneous, well-defined growths on the side of a 
comb. 

Single comb: A comb consisting of a single thin, fleshy serrated 
formation, rising from the beak and extending backward over 
the crown of the head, and. in males, beyond the head. 

Spangle: A clearly-defined marking of distinctive color, located at 
the end of a feather. 

Spangled: Plumage made up of spangled feathers. 



88 APPENDIX 

Squirrel tail: A fowl's tail, any portion of which projects for- 
ward toward the neck, beyond a perpendicular line drawn from 
the juncture of tail and back. 

Strain: A family of any variety of fowls bred in line of descent 
by one fancier, or a successor, during a number of years, until 
it has acipiired individual characteristics which distinguish it 
more or less from other strains of the same variety. 

Strawberry comb: Approaching in shape the outline and surface of 
strawberry. 

Surface color: The visible color of the plumage when a fowl is at 
rest. 

Symmetry: Perfection of proportion; the liarmony of all the parts 
or sections of a fowl, viewed as a whole, with regard to the 
standard type of the breed it represents. 

Tail-feathers, main : The straight and stiti' feathers of the tail that 
are contained inside the sickles and tail-coverts; the top pair 
are sometimes slightly curved, but generally are straight. 

Thumb mark: A distlguring depression which sometimes appears in 
the side of a single comb. 

Toe feathering: The feathers on the toes of a fowl. 

Trig: One male and two females. 

Typical: Expressing a characteristic, in color or form, representative 
of a breed or variety ; for example, *' typical shape " means the 
form peculiar to a breed. 

Under color: The color of the downy portion of the plumage, not 
visible when tiie plumage is in its natural position. 

Variety: A subdivision of a breed used to distinguish fowls hav- 
ing the standard shape of the breed to which they belong, but 
differing in color of pkmiage, shape of comb, etc., from other 
groups of the same breed. The general difference between the 
terms breed and variety is well brought out in the statement, 
popular among fanciers, " shape ^makes the breed; color the 
variety." 

V-shaped comb: A comb formed of two well-defined horn-like sec- 
tions. 

Wattles: Tlie pendent growths at the sides and base of the beak. 

Web — web of feather: The flat or plumed portion of a feather, 
made up of a series of barbs on either side of the shaft. Web 
of feet: The flat skin between the toes. Web of wing: The 
triangular skin attaching the wing to the body, visible when 
wing is extended. 



APPENDIX 89 

CLUBS AND CONTESTS 

Much good can be had from the holding of contests in 
school (Fig. 51). (Jonipetitions of any sort have the 
effect of stinuilating tlie interest of the pnpils, and of 
encouraging them to greater efforts. Many contests are pos- 
sible in connection with the stiidy of poultry, A very inter- 
esting one consists of the naming of the breeds and varieties 
by the pupils, as mentioned in Lessons IV, V, and VI. 

The fowls should be placed in numbered coops. The 
IDupils are then given blank cards like that on Page lo ; and 
are told to pass in front of the coops, examining the poultry, 
and writing on the cards the name and description of each 
fowl. The child who names tlie fowls and gives their char- 
acteristics correctly wins the contest. In case of a tie, the 
child whose spelling is the best wins. If there is still a tie, 
the penmanship on the card will decide the question. 

Another good contest for counties where annual poul- 
try shows are held consists of a competition among the chil- 
dren in raising fowls to be entered and judged at the county 
poultry show. Special prizes for fowls should be offered for 
the school children ; and an additional prize should be given 
for the best exhibition coop made by a pupil (Fig. 52). 
These coops are twenty-four inches from front to back, 
thirty inches high, and forty inches long, with cloth ends, 
backs and tops, board bottoms, and wire fronts. Every 
pupil should exhibit the fowls he raises in a coop of his 
own making (Fig. 53). 



90 



APPENDIX 




Fig. 51. — i'upil:^ uaimug breeds and varieties from pictures. 



^^._ 



:sa^ 



ii'ni iniiimiiiii , ■ inwiiHuii— 






^ 




Fig. 52. — Children building exhibition coops which arc 24 inches from the 
front to back, 30 inches high and 40 inches long, with cloth ends, back, and top, board 
bottom, and wire front. 



APPENDIX 



91 




Fig. 53. — -Pupils after a contest, with their winnings. 




Fig. 54. — Pupils with chickens which they have brought to school. 



92 APPENDIX 

An effective contest can be based on the care and man- 
agement by the child of the liock at home. The pnpil should 
keep a definite and accurate record of all feed used and of 
the cost of houses, coops, and egg cases. He should also keep 
a record of all eggs used, sold, or incubated. These records, 
together with a three-page essay on some problem con- 
nected with poultry raising, will serve as the basis of the 
contest. The parents should co-operate with the teacher 
by seeing that the pupil does the work, and by furnishing 
written statements of the jimount of work done by the child. 
The teacher should give the pupil school credit for the work 
done at home. 

THE SCHOOL FAIR 
DuRiNCi the fall season, the pupils should arrange for a 
one-day fair. On that day, they should bring to school 
many products of the farm, with poultry chief among them 
(Fig. 54). The parents should be invited to be present. It 
will not be hard to find competent men who will be willing 
to assist in judging the poultry and other products. The 
American Poultry Association has members in every school 
district, who will be glad to co-operate in this \v(U'k and to 
help in every way possible. The prizes need not be elab- 
orate. A ribbon often means jnst as much to a child as an 
expensive prize, and proves just as successful in stimulating 
the pupil to greater efforts. 



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